In a saucepan, heat 2 cups of milk with a split vanilla bean over medium heat until just steaming.

In a separate bowl, whisk together 4 egg yolks and ½ cup granulated sugar until fluffy.

Gradually add the warm milk to the egg mixture while whisking continuously, then return to the saucepan.

Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes.

Transfer the cream to a bowl, cover with plastic wrap to avoid a skin, and let it cool in the fridge.

Preheat your oven to 425°F (220°C).

In a large saucepan, bring 1 cup of water, ½ cup unsalted butter, and a pinch of salt to a boil.

Once boiling, remove from heat and stir in 1 cup of all-purpose flour until a smooth ball forms.

Let the dough cool for 5 minutes then incorporate 4 large eggs one at a time, mixing well after each.

Line two baking sheets with parchment paper and pipe 4-inch lengths of pastry, leaving space between each.

Bake for 15 minutes, then lower the temperature to 375°F (190°C) and bake for an additional 10-15 minutes.

Poke holes in the eclairs to release steam and let them cool completely on wire racks.

Whip the chilled pastry cream until smooth, then fill each eclair through the holes.

Heat ½ cup of heavy whipping cream until just simmering, pour over 1 cup of chocolate chips, and stir until smooth.

Dip the filled eclairs into the warm glaze and let them set in the fridge for about 30 minutes.